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This ginger chicken stir fry has a glossy, flavor-packed sauce that clings beautifully to every bite—it’s bold, balanced, and never watery! Juicy chicken breast, fresh ginger, and crisp zucchini-squash soak up the savory-sweet ginger sauce for maximum flavor and the perfect texture.
It’s one of my go-to weeknight dinners—quick, satisfying, and my husband loves it, too. Think takeout vibes, but lighter, fresher, and ready in under 30 minutes.
Main Ingredient Notes
- Chicken breast – I use chicken breast for this ginger chicken stir fry. With the right slicing and marinade, it stays juicy and tender while searing golden. Chicken thighs are also an option, but they can release more moisture and make it harder to get that crisp sear.
- Quick marinade – A simple mix of soy sauce, olive oil, starch, and baking soda velvets the chicken so it stays moist and flavorful. This step also prevents the common problem of stir-fry chicken turning dry or rubbery.
- Ginger two ways – Fresh ginger is the star here. Julienned ginger stir-fries with the vegetables for aroma, while grated ginger goes in the sauce to deepen flavor without burning in the hot pan.
- Roll-cut zucchini and yellow squash – This cut creates chunky, angled pieces with more surface area. It helps the squash cook evenly, hold a light crunch, and absorb more sauce without turning watery.
How to make ginger chicken stir fry
Stir-fries move fast, so have everything prepped and your pan fully heated before you start. This avoids soggy vegetables or overcooked chicken.
- Slice the chicken thin so it cooks quickly and stays tender
Cut the chicken at a 45-degree angle against the grain into thin, even slices (about ⅛ inch). This helps it sear fast without turning dry or rubbery. - Marinate the chicken to lock in flavor and moisture
This quick Chinese-style chicken marinade with soy sauce, starch, and baking soda velvets the meat so it stays juicy, tender, and browns beautifully. Even 15 minutes makes a big difference.
- Roll-cut the squash for even cooking and better texture
This angled cut makes chunky, irregular pieces with more surface area. The veggies cook evenly, stay crisp-tender, and release less water, so they don’t turn mushy. - Prep your aromatics before the pan gets hot
Finely mince garlic, julienne ginger, and slice scallions into rounds, separating white and green parts. Having them ready prevents garlic or ginger from burning while you scramble to chop. - Stir the sauce until smooth so it thickens properly
Whisk the sauce well to dissolve the starch before pouring it in. If the starch settles, your sauce won’t thicken evenly. Adding grated ginger here builds flavor without risk of burning in the pan.
- Sear the chicken without stirring for golden color
When the pan feels too hot to hold your hand above, add the chicken in a single layer. Let it sit undisturbed for 2–3 minutes to form a crust instead of steaming. - Flip once to finish cooking through
Use a firm spatula to flip the chicken and sear the other side until golden and cooked through, about 1–2 minutes. Transfer to a plate so it doesn’t overcook while you cook the veggies. - Sauté the aromatics briefly to release flavor—not burn them
Add oil to the same pan and cook garlic, ginger, and scallion whites for just 8–10 seconds. This quick stir brings out aroma without turning bitter. - Stir-fry the squash quickly so it stays crisp-tender
Cook zucchini and yellow squash over medium-high heat for about 2 minutes, stirring often. Stop while they still have a little bite—this keeps them from going watery. - Return the chicken and pour in the sauce
Add the chicken back, give the sauce a quick stir, then pour it in. Toss everything together for 30–60 seconds, just until the sauce thickens and coats evenly.- Note: For a glossy sauce, make sure the chicken is seared in a hot pan and the veggies stay crisp—if too much liquid leaks out earlier, the sauce won’t thicken properly.
- Finish with scallions and sesame oil
Turn off the heat, add scallion greens, and drizzle with sesame oil. This last step adds freshness and aroma, giving the dish that takeout-style finish.
What to serve with healthy ginger chicken stir fry
This chicken and vegetable stir-fry is a versatile one-pot crowd pleaser. Serve over rice and add your favorite side dish for a larger meal.
- Veggie swaps: For variety, add any veggies with a low moisture content—snow peas, broccoli florets, and bell peppers work well. Tofu puffs are a great topper, too!
- With a side: Add a side of broccoli with garlic sauce, bean sprouts stir fry, or enoki mushroom salad for a larger meal.
- Over rice: Serve over rice cooker rice, air fryer rice, or Panda Express fried rice—perfect for soaking up extra sauce!
Try these Chinese chicken stir-fry recipes next
Recipe Card
Ginger chicken stir fry recipe
Easy Ginger Chicken Stir Fry with juicy chicken, crisp veggies, and a glossy ginger sauce. A quick 30-minute dinner that’s healthier than takeout.
Ingredients
For the chicken:
- 1 lb chicken breast thin sliced
- 0.5 tbsp light soy sauce
- ⅛ tsp black pepper
- ¼ tsp coarse sea salt
- 2 tbsp olive oil
- 1.5 tsp starch
- ½ tsp baking soda
For the stir fry:
- 7 oz. zucchini 1 medium
- 7 oz. yellow squash 1 medium
- 0.4 oz garlic cloves finely minced, 2 large
- 0.3 oz ginger julienned
- 2 bulb scallions
- ¼ tsp dry red chili pepper flakes optional
- 2.5 tbsp avocado oil divided
- 3-4 pinches coarse sea salt
For the stir-fry sauce:
- 1 tbsp rice vinegar
- 1.5 tbsp light soy sauce
- 3.5 tbsp chicken stock
- ½ tsp sugar
- 1 tsp toasted sesame oil plus more for serving
- 1.5 tsp starch
- 2 tsp grated ginger
Instructions
- Slice the chicken: Hold your knife at a 45-degree angle to make each slice wider and flatter. Slice against the grain into thin pieces (about ⅛-inch thick).
- Marinate the chicken: In a medium bowl, combine the chicken with the soy sauce, black pepper, salt, olive oil, starch, and baking soda. Mix well. Set aside in the fridge to marinate for 15 minutes.
- Dice the vegetables: Roll cut the zucchini and yellow squash into triangle-like chunks, about ½ inch at the widest point. Keep pieces about the same size so they cook evenly.
- Chop the aromatics: Finely mince the garlic, julienne the ginger, and slice the scallions into small rounds. Separate the white and green parts and place them together in one bowl.
- Combine the sauce: In a measuring cup, combine all the stir-fry sauce ingredients from vinegar to ginger. Stir well.
- To stir fry the chicken: Preheat a large sauté pan or wok over medium heat until it’s too hot to hold your palm 2–3 inches above the surface.
- Add 1.5 tbsp oil and swirl it around the pan. Add the chicken, turn heat up to medium-high, and quickly spread it into a single layer. Pan fry without stirring until golden brown, about 2–3 minutes.
- Use a spatula with a firm edge to flip the chicken and sear the second side, about 1–2 minutes, until cooked through and golden on the outside. Transfer to a plate.
- Sauté the aromatics: In the same pan, add 1 tbsp oil. Sauté the garlic, ginger, and pale green scallion parts over medium heat until fragrant, about 8–10 seconds.
- Add vegetables: Turn heat to medium-high. Add zucchini and squash. Season with 2 pinches of salt. Stir-fry for about 2 minutes, tossing often, until the squash softens but still has a light crunch.
- Return chicken and add sauce: Return the chicken to the pan. Stir the sauce again, then pour it in. Toss everything together for 30 seconds to 1 minute until the sauce thickens.
- Serve: Turn off the heat. Taste and adjust salt if needed. Garnish with green scallion parts and a small drizzle of sesame oil. Serve hot or warm with rice.
Notes
- Make-ahead and storage: Slice and marinate the chicken ahead of time. For a quick marinade, 20–30 minutes is enough. Or refrigerate and cook within 1–2 days.
- To freeze: Place the marinated chicken in a freezer-safe bag, lay it flat, and freeze for up to 2 months. Defrost overnight in the fridge before stir-frying.
- Coconut aminos to light soy sauce conversion: 1 tbsp coconut aminos ≈ ½ tbsp light soy sauce + ½ tbsp chicken stock + ¼ tsp coconut brown sugar.
- To substitute soy sauce with coconut aminos in this recipe: Use 1 tbsp coconut aminos in the chicken marinade and 3 tbsp in the stir-fry sauce (omit the sugar and reduce chicken stock to 2 tbsp).
- What is a roll cut and why use it: A roll cut means cutting the vegetable at an angle, then rolling it a quarter turn before the next cut. This creates chunky, irregular shapes with more surface area, so the pieces cook evenly and soak up more sauce without turning mushy.
Nutrition
Serving: 1serving, Calories: 317kcal, Carbohydrates: 7g, Protein: 27g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 1219mg, Potassium: 739mg, Fiber: 1g, Sugar: 3g, Vitamin A: 275IU, Vitamin C: 20mg, Calcium: 31mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This recipe was amazing! I bought a wok and used it for the first time with this recipe! I did double the stir fry sauce and put a little powered ginger and lemon pepper. There’s a lot of steps but so easy to follow! A crowd pleaser for sure!
Wonderful. Thank you so much for making the dish and for sharing your feedback with us! :))
What a fantastic dish, I really loved it and will do it again…
Love! Love! Love! This recipe. It was quick and easy to make and the flavors were perfection. This will most definitely be on repeat at our house. Thank you for another awesome recipe!!!
Thank you, Jessica!
Excellent dish! My husband and I gobbled it up in one sitting. Thank you for creating this delicious recipe with such easy and precise directions. I appreciate that it’s very healthy too. It turned out exactly as you pictured it on your site.
Sooo delicious! My family loved it
Loved this recipe! It is so yummy! We will definitely be making it again!
Thank you, Tammy!
This recipe right here, mic drop. You don’t even understand what you did to me just now. Let me tell you how I love this chicken right here!
I am obsessing over this. It tastes CRAYzy good. Staple! Imma try this with broccoli next time. Thank you so much for sharing! I can’t wait to try ALL of your low carb recipes.
Hehe Merelyn! You are super cute. Thanks so much. Very happy to hear!